Is quickbread bread?

I was switching the oven on for some roasted veggies, and there wasn’t time for real bread, so I scoured the internet for a recipe that was quick, and that mostly used stuff I had in the house already.

Cue orange-glazed cranberry bread from Sally’s Baking Addiction, which she said was super moist, and which fitted most of the have-the-ingredients requirements.

Except I didn’t want glaze, I’m not a great fan of streusel and I didn’t have any oranges.

So what? I had lemons (which I didn’t use in the end), and I had the candied orange peel I made earlier this winter and then forgot about in a corner of the fridge, and I wanted to experiment with spelt as well as regular flour.

Here’s the final version, with thanks to Sally for the inspiration.

Cranberry orange loaf

1 cup all-purpose flour

1 cup wholewheat spelt flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup frozen cranberries (recipe says chop; I didn’t)

1/2 cup pecans

1/2 cup candied peel

1 large egg

1/2 cup dark brown sugar

1/2 cup white sugar sugar

1 cup (240ml) buttermilk (no substitutions)

1/3 cup (80ml) coconut oil

1 teaspoon vanilla extract

Mix the dry ingredients and set aside. Then whisk the egg with the sugar and add the fat and the buttermilk. Gently stir in the flour/salt/soda mix and then the cranberries, nuts and peel.

Bake at 350F for about 50 minutes.

Let it cool down before you take it out of the tin. It’s fragile when it’s hot.

And it’s delicious — moist, orangey from the peel, and with a beautiful cranberry tang.